The traditional dish of Kashmiri cuisine known for its rich, flavorful, and aromatic profile is Rogan Josh. A variety of spices are combined in this slow-cooked lamb curry to produce the ideal balance of heat, aroma, and flavor. This recipe is accessible to home cooks of all levels because it breaks down each step in a simple, easy-to-follow manner, despite its apparent complexity. Let’s take a look at how to make a real Rogan Josh at home.
What is Rogan Josh?
In Persian, the dish’s vibrant red color and robust flavors are referred to as “Rogan Josh,” which means “red-hot” or “fiery.” This dish, which was traditionally brought to Kashmir by the Mughals, has become an iconic part of Kashmir’s culinary history. Lamb or goat are typically used to make the curry, which is slow-cooked in a thick yogurt and spice mixture gravy. It gets its distinctive red color from Kashmiri red chilies, and other spices like cinnamon, cloves, and cardamom give the dish depth and warmth.
Rogan Josh Ingredients
Let’s get all of the ingredients together before we start cooking.
| For the Marinade | For the Curry |
|---|---|
| 1 kg lamb (preferably shoulder or leg, cut into medium pieces) | 4-5 tbsp mustard oil (you can use vegetable oil, but mustard oil gives a more authentic flavor) |
| 1 cup yogurt (plain, thick) | 2-3 medium onions, finely sliced |
| 2 tbsp ginger-garlic paste | 4-5 cloves garlic, minced |
| 1 tsp turmeric powder | 1-inch piece of ginger, grated |
| 1 tsp salt | 2-3 bay leaves |
| 3-4 green cardamom pods | |
| 4-5 cloves | |
| 1 cinnamon stick | |
| 1 tsp cumin seeds | |
| 2 tsp Kashmiri red chili powder (or paprika for less heat) | |
| 1 tsp fennel powder | |
| 1 tsp ground coriander | |
| ½ tsp garam masala | |
| ½ cup tomato puree (optional, traditional recipes sometimes skip this) | |
| Salt to taste | |
| Fresh coriander leaves for garnish |
Mutton Rogan Josh
1. Marinate the Lamb –
– Combine the yogurt, ginger-garlic paste, turmeric, and salt in a large mixing bowl. Mix thoroughly to ensure that the lamb is coated evenly.
– Refrigerate the bowl for at least two hours by covering it with plastic wrap. Allow to marinate overnight for best results. The meat will become more tender and flavorful as a result of this.
2. Prepare the Curry Base –
– In a large, heavy-bottomed pan or pressure cooker, heat mustard oil over medium heat. If you’re using mustard oil, heat it until it starts to smoke a little, then turn the heat down to medium to lessen its spiciness.
– Spice it up with bay leaves, cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté the spices for a minute until fragrant.
– Now, cook the onions, finely sliced, until they become golden brown. This may take between 8 and 10 minutes. Keep waiting; This step is essential for developing the dish’s flavor foundation.
– Add the grated ginger and minced garlic when the onions have browned nicely. Stirring constantly to prevent burning, continue to sauté for another two minutes.
3. Add the Spices –
– Add the garam masala, fennel, and Kashmiri red chili powders after the heat has been slightly reduced. Cook for about one minute after incorporating the spices into the onion mixture. Make sure not to burn the spices by adding a splash of water if necessary to prevent them from sticking.
– If you’re using tomato puree, add it now and cook, stirring occasionally, for another 5-7 minutes until the oil separates from the masala. The gravy’s color and flavor are enhanced by this step.
4. Cook the Lamb
– The remaining yogurt marinade and the marinated lamb should be added to the pot. Using a thorough stir, coat the lamb with the spice mixture.
– The lamb should be cooked for about 10-15 minutes over medium heat, stirring occasionally, until the spices stick to the meat and it starts to brown.
– Depending on how thick you like your gravy, add 2 to 3 cups of water. Reduce the heat to a simmer after bringing the mixture to a boil. The curry should cook for one and a half to two hours, covered, with occasional stirring. Close the lid of a pressure cooker, cook for 5 to 6 whistles on medium heat, and then let the pressure naturally release.
5. Final Adjustments
– Check the seasoning and, if necessary, adjust the salt after the lamb is cooked through and tender.
-For an additional ten minutes, cover the curry and let it simmer to thicken the gravy and concentrate the flavors.
Before serving, garnish with fresh coriander leaves.
Serving Suggestions
Steamed basmati rice or traditional Indian bread, such as naan or roti, go well with Rogan Josh. For an additional layer of flavor, you can also pair it with jeera (cumin) rice. The curry’s richness can be balanced by serving it with cucumber raita or a simple salad.
Mutton Rogan Josh Taste
This Rogan Josh recipe showcases the use of delicate spices and slow-cooked meat to provide an authentic taste of Kashmiri cuisine. Preparation may require some time, but the effort is well worth it. The end product is a rich, flavorful, and satiating curry with a gorgeous aroma. This dish is sure to please, whether you make it for a family dinner or a special occasion.
Enjoy the process of making Rogan Josh and the flavor of this traditional dish that has been around for centuries.
Kintaro red chili oil is the star of a kitchen. Kintaro has zero pungency. Kintaro is prepared from Kashmiri chili infused with the sesame oil. The filtered red oil gives instant red colour. Add Kintaro to any gravy, prepared dish, cooking oil or chutney.